Patisserie Claude gave West Villagers a scare when it closed, but it has now reopened under the ownership of Claude’s assistant, Pablo. According to Robert Sietsema, the croissants are “as good as ever, just a little different. The butteriness and flakiness remain, but the croissants are less tightly twisted, a little browner, and the almond croissant oozing a little more of the creamy marzipan custard.” [Fork in the Road/VV]